Weekly Buddhist Diet: Vegetarian Zhajiang Noodles

Weekly Buddhist Diet: Vegetarian Zhajiang Noodles

Week 1 of November 2026

Summary:

Vegetarian Zhajiang Noodles feature a rich sauce of diced tofu, shiitake mushrooms, edamame, and fermented soybean paste, served over noodles with crisp vegetable shreds.

Tofu supplies plant-based protein, while mushrooms and vegetables add dietary fiber. Fermented sauces are salty, so little or no extra salt is needed.

Ingredients:

· Fresh wheat noodles 400 g
· Firm tofu 250 g
· Fresh shiitake mushrooms 150 g
· Shelled edamame 80 g
· Onion-free soybean paste 3 tbsp
· Sweet flour sauce 1 tbsp
· Light soy sauce 1 tsp
· Water 200 ml
· Cucumber 1
· Carrot 1/2
· Vegetable oil 1 tbsp

Instructions:

1. Prepare
Dice the tofu and mushrooms; shred the cucumber and carrot.

2. Brown the tofu
Pan-fry the tofu in oil until lightly golden.

3. Cook the sauce
Add mushrooms and edamame, then the pastes and soy sauce. Stir over low heat.

4. Simmer
Add water and simmer for 8–10 minutes until thick.

5. Cook the noodles
Boil the noodles until tender and drain well.

6. Serve
Top the noodles with sauce and vegetable shreds, then mix thoroughly.

Plant-Based Wellness Tip

Cook the sauce over low heat and stir often to prevent sticking. Check packaged sauces to ensure they contain no onion, garlic, or animal ingredients.

Eat healthy, enjoy plant-based meals every week!